Located in the beautiful mountains of Jutiapa, Guatemala, Los Manantiales was founded in 1997 by Adolfo Pivaral and later managed by his son, Ronald Pivaral.

This lot comes from a plot called "Pinos Secos" (Dry Pines) because most of the shade comes from Ocarpa pine trees, some of which have dried out over the years, planted at 1900 masl. This farm focuses on a semi-organic system where the application of organic and chemical fertilizers is balanced, such as coffee pulp and cattle manure, while chemical fertilizers are slow-release.

This region is known for its well-defined seasons: rainy season and dry season, which guarantees effective fruit setting and flowering, while the dry season ensures uniform ripening and proper drying. Annual rainfall ranges from 900-1200mm, and the soil type is volcanic loam.

The process for this lot #M18 is natural; it begins from the moment of harvest, ensuring that most of the coffee is at good maturity (red/purple), and then it is placed in sacks weighing a maximum of 50lb to prevent crushing among the beans and thus preserve all the mucilage it brings from the field.

Once the coffee is in the processing plant, it rests under controlled temperature and light conditions for 24 hours and is then placed on a raised bed to dry. The drying layer thickness is a maximum of 2cm to prevent internal fermentation in the bean; it is left in the sun for 48 hours without being moved to prevent crushing and depulping of the bean. After 48 hours, the coffee is constantly moved every 30 minutes to ensure uniform drying until it reaches a moisture content between 10-11%. This process lasts between 15-18 days depending on climatic conditions.

Once the desired moisture is reached, it is transferred to a warehouse for resting under controlled light and air conditions to begin its resting phase. After 15 days of storage, the coffee is ready to be evaluated for quality and marketed.